If you are on the lookout for a dish that embodies rustic charm and rich, comforting flavors, you have to try the Best Chicken Coq Au Vin Recipe. This classic French stew combines tender, juicy chicken thighs with the deep complexity of red wine, mushrooms, and aromatic herbs, creating a cozy and unforgettable meal. The magic lies in the slow simmer that allows every bite to be infused with a luscious sauce that sings with every savory note. Whether it’s a special occasion or a hearty weeknight dinner, the Best Chicken Coq Au Vin Recipe will quickly become a treasured favorite in your kitchen.
Ingredients You’ll Need
This recipe calls for ingredients that are simple but essential, each adding its own layer of flavor, texture, or color to make this stew truly shine. From smoky bacon to fragrant herbs, each element comes together to create a beautifully balanced dish.
- Bacon: Adds smoky depth and crispy texture that complements the tender chicken.
- Chicken thighs, bone-in and skin-on: These provide juicy, flavorful meat with rich skin that crisps perfectly.
- Kosher salt: Essential for seasoning and enhancing all flavors throughout the cooking process.
- Garlic: Offers a fragrant warmth and subtle pungency.
- Shallots: Their mild onion flavor adds sweetness and complexity.
- Cremini mushrooms: Bring an earthy, meaty texture that soaks up the wine sauce beautifully.
- Unsalted butter: Adds richness and helps develop a luscious sauce.
- All purpose flour: Thickens the sauce for that perfect velvety finish.
- Fresh thyme sprigs: Provide a classic herbaceous note integral to coq au vin.
- Bay leaf: Infuses subtle depth and herbal fragrance.
- Tomato paste: Boosts the sauce’s color and adds a slight tangy sweetness.
- Carrots: Offer natural sweetness and a pleasant bite.
- Chicken stock: Forms the hearty base of the sauce alongside wine.
- Dry red wine: The star of the dish, lending acidity and depth to the sauce.
- Fresh parsley: Adds a burst of brightness when sprinkled just before serving.
How to Make Best Chicken Coq Au Vin Recipe
Step 1: Crisp the Bacon
Start by heating a braiser or Dutch oven over medium-high heat, then add the bacon pieces. Cook them until they become brown and crispy, about five minutes. The bacon fat you render here will be the first building block of flavor for your dish, so don’t discard it; transfer the cooked bacon to a paper towel-lined plate and reserve the fat in the pan.
Step 2: Season and Dry the Chicken
Pat the chicken thighs dry using paper towels—this step is key to getting that lovely golden crust. Season both sides generously with one teaspoon of kosher salt. This simple step ensures that the chicken is perfectly seasoned from inside out, enhancing the final taste.
Step 3: Sear the Chicken
Add the chicken skin-side down to the hot pan with the reserved bacon fat. Sear each side for three to four minutes until both sides turn golden brown and develop a delicious crust. Once seared, remove the chicken to a plate. Drain out excess fat, keeping two tablespoons in the pan for the next step.
Step 4: Sauté Shallots, Mushrooms, and Garlic
Lower the heat to medium and toss in the shallots and mushrooms. Sprinkle with the remaining teaspoon of kosher salt, helping draw out their juices and deepen their flavors. Cook for about five minutes, stirring occasionally until everything is tender and nicely browned. Add minced garlic and cook for another minute to release its aromatic essence without burning.
Step 5: Build the Sauce Base
Stir in the tomato paste, then add melted butter to the pan. As the butter melts, sprinkle the flour evenly over the mixture and cook for about one minute until the flour takes on a light golden color. This roux will thicken your sauce later, creating a velvety texture that clings to every piece of chicken.
Step 6: Add Liquids and Aromatics
Pour in the chicken stock and dry red wine while scraping the bottom of the pan to lift any flavorful browned bits. Tuck in the thyme sprigs, bay leaf, and carrots for added aroma and sweetness. Return the chicken thighs to the pan, placing them skin-side up, so they stay juicy and tender during the simmering process.
Step 7: Simmer to Perfection
Bring the mixture up to a gentle boil, then reduce the heat and cover with a lid. Let it simmer for 30 to 40 minutes until the chicken is cooked through and tender, with an internal temperature of 165 degrees Fahrenheit. This slow braise allows all the ingredients to marry beautifully in the wine sauce.
Step 8: Finish and Serve
Stir the crispy bacon pieces and chopped parsley into the dish. Taste and adjust seasoning with extra salt if needed. Serve your Best Chicken Coq Au Vin Recipe immediately alongside a crusty baguette, creamy mashed potatoes, or even a light salad for a satisfying meal that feels both elegant and homey.
How to Serve Best Chicken Coq Au Vin Recipe
Garnishes
Fresh parsley sprinkled just before serving adds a burst of color and fresh herbal brightness that cuts through the richness of the sauce. Crispy bacon crumbles give a lovely crunch and smoky contrast to the tender chicken, making every bite a delight.
Side Dishes
This dish pairs wonderfully with traditional creamy mashed potatoes that soak up the luscious sauce. You can also try polenta for a smooth texture or enjoy a fresh green side salad to balance the hearty stew. A warm, crusty baguette is perfect for mopping up every last bit of the sauce.
Creative Ways to Present
For a dinner party, serve the coq au vin in individual mini cast-iron skillets or rustic earthenware bowls to impress your guests. Garnish with fresh herbs and arrange vibrant vegetable sides artistically on a large platter for a visually stunning and comforting meal centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator. The flavors deepen over time, so you may find the coq au vin tastes even better the next day. Consume within three to four days for optimal freshness and safety.
Freezing
This dish freezes beautifully. Portion the stew into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to three months. When ready, thaw overnight in the refrigerator before reheating gently on the stove to preserve the texture and flavor.
Reheating
Reheat leftovers in a saucepan over low to medium heat, stirring occasionally to warm evenly and prevent sticking. Add a splash of chicken stock or water if the sauce thickens too much. Avoid microwaving when possible, as slow reheating retains the best taste and texture.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used, thighs with bone-in and skin-on provide more flavor and remain juicy during the long cooking process. Breasts tend to dry out, so it’s best to stick to thighs for this recipe.
What kind of wine is best for coq au vin?
A dry red wine like Burgundy, Pinot Noir, or even a good quality Cabernet Sauvignon works well. Avoid cooking wines or anything too sweet, as the wine’s acidity balances the richness of the dish beautifully.
Can I make this recipe in a slow cooker?
Yes! Follow all the initial steps for browning, then transfer everything to the slow cooker. Cook on low for 4 to 6 hours until the chicken is tender. Just remember to brown the chicken and sauté veggies first for the best flavor.
Why is bacon used in this recipe?
Bacon adds a smoky depth and umami flavor that traditional coq au vin doesn’t usually have from just chicken and wine alone. It also contributes some wonderful texture contrast to the finished stew.
How can I thicken the sauce if needed?
If you want a thicker sauce, remove the chicken once cooked and simmer the liquid a bit longer uncovered. Alternatively, stir in a slurry of equal parts flour and water and cook until it reaches your desired consistency.
Final Thoughts
Making the Best Chicken Coq Au Vin Recipe is like inviting warmth and rich tradition to your dining table. This dish is surprisingly straightforward yet impressively delicious, filled with layers of flavor that comfort and delight. Whether you’re sharing with family or impressing friends, I promise this recipe will be a standout favorite that you turn to again and again.
Print
Best Chicken Coq Au Vin Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: French
Description
A classic French chicken stew simmered in red wine with bacon, mushrooms, shallots, and fresh herbs, delivering a rich and comforting dish perfect for a hearty meal.
Ingredients
Protein and Meat
- 6 slices bacon (cut into 1-inch pieces)
- 6 chicken thighs (bone-in and skin-on)
Vegetables and Aromatics
- 6 cloves garlic (minced)
- 4 medium shallots (peeled and quartered)
- 8 ounces cremini mushrooms (halved)
- 3 large carrots (halved lengthwise and cut into 2” pieces)
Liquids and Fats
- 3 tablespoons unsalted butter (melted)
- 1 cup chicken stock
- 2 cups dry red wine
Herbs and Seasonings
- 2 teaspoons kosher salt (divided and more to taste)
- 4 sprigs thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 tablespoons parsley (chopped for serving)
Other
- 3 tablespoons all purpose flour
Instructions
- Cook Bacon: Heat a braiser or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving excess fat.
- Season Chicken: Pat the chicken dry with a paper towel, then season with 1 teaspoon of kosher salt on both sides.
- Sear Chicken: Add the chicken to the pan, skin-side down, and sear both sides until golden brown, about 3-4 minutes per side, then transfer to a plate. Drain any excess fat, reserving 2 tablespoons in the pan.
- Sauté Vegetables: Bring the pan to medium heat, add shallots and mushrooms, season with the remaining 1 teaspoon of kosher salt and cook, stirring occasionally, until shallots and mushrooms are tender and browned, about 5 minutes. Add the garlic and cook for another minute.
- Create Roux and Add Flavor: Add the tomato paste and stir it in. Add in the melted butter and let it melt. Then sprinkle in the flour and cook until lightly browned, about 1 minute.
- Deglaze and Add Liquid: Pour in the chicken stock and wine, scraping up any browned bits from the bottom of the pan. Add the thyme sprigs, bay leaf, and carrots. Return the chicken to the pan skin side up.
- Simmer: Bring the mixture to a boil, then reduce heat and simmer. Cover with a lid and cook until the chicken is fully cooked through and tender, about 30-40 minutes. The chicken should reach an internal temperature of 165°F.
- Finish and Serve: Stir in the cooked bacon and chopped parsley. Taste and adjust seasoning with any additional salt if needed. Serve immediately with fresh baguette, mashed potatoes, creamy polenta, or a side salad.
Notes
- Use dry red wine like Pinot Noir or Burgundy for authentic flavor.
- Searing the chicken adds rich depth but do not overcrowd the pan.
- Make sure chicken reaches an internal temperature of 165°F for safety.
- Leftovers taste even better the next day as flavors meld.
- Serve with crusty bread or creamy sides to soak up the sauce.
